MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mint Chocolate Chip Meringues
Categories: Desserts, Chocolate, Cookies, Snacks
Yield: 30 Servings

3 Egg whites
1/4 ts Cream of tartar
pn Salt
3/4 c Sugar
3 tb Unsweetened or Dutch process
- cocoa
1/3 c Mini chocolate chips
3/4 ts Peppermint extract
5 Very finely crushed
- sugar-free peppermint
- candies

Set the oven @ 250ºF/120ºC.

Cover a baking sheet with parchment paper.

Beat the egg whites, cream of tartar, and salt with an
electric mixer on high until foamy.

Combine the sugar and cocoa. Gradually add the cocoa
mixture to the egg whites, and beat until stiff peaks
form. Gently fold in the chocolate chips, peppermint
extract, and crushed candies.

Spoon the mixture into a pastry bag fitted with a 1/2"
round tip.

Pipe 30 cookies, 1/4" apart, on the prepared baking sheet.

Bake the cookies for 1 1/2 hours. Turn the oven off, and
let the cookies cool in the oven for 1 hour.

Store in a tightly sealed container.

Makes 30 cookies
Serving size: 2 cookies

Calories 70, Total Fat 1.5 g, Saturated Fat 1 g, Trans Fat
0 g, Cholesterol 0 mg, Sodium 10 mg, Total Carbohydrate 15
g, Dietary Fiber 1 g Sugars 12 g, Protein 1

From: http://www.diabeticconnect.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Thin Mint Cookies
Categories: Cookies, Snacks, Desserts, Chocolate
Yield: 36 Servings

1 c Butter; room temp
1 c Powdered sugar
1 ts Vanilla extract
1 c Unsweetened cocoa powder
3/4 ts Salt
1 1/2 c Cake flour

MMMMM--------------------------COATING-------------------------------
1 lb Good quality semi-sweet
- chocolate; chopped
1 ts Peppermint extract; to
- taste

Cookie dough: In a mixer cream the butter until it is
light and fluffy. Add the powdered sugar and continue to
cream, scraping the sides of the bowl a couple times if
necessary. Stir in the vanilla extract, salt, and cocoa
powder. Mix until the cocoa powder is integrated and the
batter is smooth and creamy, resembling a thick frosting.
Add the flour and mix just until the batter is no longer
dusty looking but still a bit crumbly. Turn the dough out
onto a clean counter, gather it into a ball, and knead it
together into a nice, smooth mass. Divide the dough in 2,
flatten into disks, and wrap in plastic wrap. Chill for 15
minutes.

Rollout and bake: Preheat oven to 350-|F/175-|C. Roll dough
out really thin, about 1/8". These are called thin mints
after all. You can either roll it out between two sheets
of plastic, or dust your counter and rolling pin with a
bit of flour and do it that way. If the dough is too firm
to roll you can microwave it for 5 seconds. Cut out
cookies and bake for 10 minutes. Remove the cookies from
the oven and allow them to cool completely on a wire rack.

Make the peppermint coating: Meanwhile, prepare your
chocolate coating. Using a double boiler, slowly melt the
chocolate, stirring occasionally until it is glossy and
smooth. You can add 1 tablespoon of shortening if your
chocolate is too thick. Alternatively, use a microwave in
short 15-20 second bursts to melt the chocolate. Stir in
the peppermint extract.

Finishing the cookies: Using a fork gently drop the
cookies one at a time into the chocolate coating. Flip to
coat all sides. Lift the cookie out of the chocolate with
the fork and bang the fork on the side of the pan to drain
any extra chocolate off the cookie. You are after a thin,
even coating of chocolate. Place on a parchment lined
baking sheet, and repeat for the rest of the cookies.
Place the cookies in the refrigerator or freezer to set.

Makes 30 to 40 cookies (1 serving)

From: http://www.inkatrinaskitchen.com

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